Ina Garten Spring Green Risotto Recipe

Ina Garten Spring Green Risotto is a vibrant Italian main course that brings together fresh asparagus, peas, and baby spinach. This bright dish uses zesty lemon and salty Parmesan to create a creamy texture without being heavy.

The first time I made this, I rushed adding the stock and ended up with rice that was crunchy in the middle and mushy on the outside. Now I always wait until the pan is almost dry before adding the next ladle of liquid. This slow release of starch is what gives you that classic silky finish without needing loads of extra cream.

The leeks are doing more work than you’d think in this base. Without them, you lose that subtle sweetness that balances the sharp lemon and earthy greens. I usually make this on a quiet Sunday afternoon when I can focus on the stirring and enjoy a glass of the leftover white wine.

Ina Garten Spring Green Risotto Ingredients

• 15ml (1 tbsp) olive oil
• 15g (1/2 oz) unsalted butter
• 1 large leek, white and light green parts only, thinly sliced
• 300g (10 oz) Arborio rice
• 120ml (4 fl oz) dry white wine
• 1.2 litres (2 pts) chicken stock, kept warm
• 150g (5 oz) asparagus, trimmed and cut into 3cm (1 inch) pieces
• 150g (5 oz) frozen peas, thawed
• 50g (2 oz) fresh spinach, roughly chopped
• 50g (2 oz) grated Parmesan cheese
• 1 tbsp lemon zest
• 15ml (1 tbsp) fresh lemon juice
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

How To Make Ina Garten Spring Green Risotto

1. Sauté the leeks: Heat the olive oil and butter in a large saucepan over a medium heat. Add the leeks and cook for 5–7 minutes until they are soft and see-through but haven’t started to brown.
2. Toast the rice: Add the Arborio rice to the pan and stir for 2 minutes to make sure every grain is coated in the fat. You should see the edges of the rice grains becoming slightly translucent while the centre stays white.
3. Pour in the wine: Add the white wine and cook while stirring constantly until the liquid has been fully absorbed by the rice. Make sure the smell of raw alcohol has disappeared before you move on to the stock.
4. Cook the risotto: Add the warm chicken stock one ladle at a time, stirring often until each addition is absorbed before adding the next. Continue this for 20–25 minutes until the rice is tender but still has a tiny bit of firm bite in the middle.
5. Add the vegetables: Stir the asparagus pieces into the rice and cook for 3–4 minutes. Fold in the peas and chopped spinach, cooking for another 2 minutes until the greens are tender and have turned a bright green colour.
6. Finish with cheese and lemon: Stir in the Parmesan cheese, lemon zest, and lemon juice until the cheese has melted into the sauce. Taste the risotto and add salt and pepper if it needs it.
7. Serve the dish: Spoon the risotto into warmed bowls and scatter the fresh parsley over the top. Serve it immediately while the texture is still loose and creamy.

Recipe Tips

• Keep the stock simmering. Always use a separate pot to keep your chicken stock hot throughout the cooking process. Adding cold liquid to the rice shocks the starch and stops it from creating that essential creamy sauce.
• Watch the heat. Keep your hob on a medium-low setting so the stock simmers gently rather than boiling away. If the liquid evaporates too fast, the rice won’t have enough time to soften properly.
• Use the right rice. Only use Arborio or Carnaroli rice for this recipe because they have the high starch content needed for a thick sauce. Long-grain or basmati rice will stay separate and won’t give you the right texture.
• Prep the leeks properly. Soak the sliced leeks in a bowl of cold water and lift them out to leave any grit or sand at the bottom. Dirty leeks will ruin the smooth texture of the finished risotto.
• Save the leftovers. You can keep any extra risotto in the fridge for up to two days and turn them into arancini. Roll the cold rice into balls, coat them in breadcrumbs, and fry them until they are golden and crisp.
• Check the consistency. The risotto should spread slightly when you put it on the plate rather than sitting in a stiff mound. If it looks too thick, stir in one last splash of warm stock just before serving.

What To Serve With Spring Green Risotto

This risotto is quite filling on its own but works well with a crisp green salad or some warm crusty bread. You can also serve it alongside a piece of grilled sea bass or roasted chicken breast if you want a larger meal.

For a lighter touch, try some roasted cherry tomatoes on the vine or a side of steamed purple sprouting broccoli. The acidity of the tomatoes cuts through the richness of the Parmesan and butter beautifully.

How To Store Spring Green Risotto

Fridge

Place the cooled risotto in an airtight container and keep it in the fridge for up to two days. The rice will continue to absorb moisture as it sits, so it will become much firmer once it is cold.

Reheat

Put the rice in a small saucepan with a splash of water or extra stock over a low heat. Stir it gently as it warms through to break up any clumps and bring back the creamy texture. Avoid using a microwave if possible as it tends to make the rice rubbery and unevenly heated.

Freeze

Risotto does not freeze well because the rice grains break down and become mushy when thawed. It is much better to eat it fresh or use the leftovers for frying within a couple of days.

Ina Garten Spring Green Risotto Nutrition Facts

• Calories: 485
• Protein: 14g
• fat: 12g
• Carbohydrates: 72g
• Sugar: 5g
• Sodium: 850mg

Estimated. May vary based on ingredients and cooking methods.

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